Армянская кухня Рецепты с фото on Windows Pc

Armenian culinary traditions originate from the ancient times. It is known that the Armenians are aware of the process of fermentation and baking more 2500 years ago. Tradition and continuity of Armenian cooking manifested in the use of old kitchen utensils and cooking technology.
The names of many Armenian dishes associated with the name of dishes in which they are prepared, for example: Putukam, kchuch, TAPAC.
 Preparation of a large number of Armenian cuisine is built on the stuffing and whipping.
Another characteristic feature of Armenian cuisine technology is that different parts of the dishes are often prepared separately and then combined.
Armenian cuisine has a variety of dishes on the composition and complex flavor and aroma range. This is due to the fact that the products used in Armenian cuisine, steadily grow in the territory of the Armenian plateau and in Ararat valley.
 In Armenian cuisine can be found a very rare combination of different types of meat. For example, one of the oldest dishes - arganak - combines chicken and reindeer meat, the latter is boiled in chicken broth. Also popular meat broth - hash.
Popular meat dishes of Armenian cuisine:
Khorovats - skewers of large pieces of meat for cooking which is most commonly used pork, lamb and beef less often
Karsi - preparing on the grill;
Hazani - cooked in a saucepan;
Kyufta - meat balls of a specially chipped and boiled meat;
Kololak - round meatballs in broth;
Tolma - minced mutton (beef), flavored rice, herbs and wrapped in grape leaf;
Baskyrtat - the thinnest strips of boiled beef;
Aris - porridge made of chicken meat and wheat;
Bozbash - boiled lamb with peas and greens;
Putukam - lamb soup;
Basturma - beef jerky;
Borane - fried chicken with eggplant and matsun (fermented milk starter);
Sausages: - a popular snack, a special kind of sausage jerked plane (which contains a number of spices: garlic, pepper, chaman, etc...);
Tzhvzhik - assorted offal and vegetables;
Kchuch - a dish of lamb with potatoes;
Pastynery - braised lamb with vegetables;
Amici - chicken or turkey stuffed with rice and dried fruits;
Various pilaf - Pomegranate (nrov melting), with smoked fish (melting aphtats dzkov) or dried fruit (chrov melting).
tyal (kaurma, ghavurma) - preserved sheep's tail in the melted fat or meat melted oil.
The properties of our collection:

- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dishes and serving)
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet

Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.

Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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